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Lighting the way

Store Equipment & Design, April, 2001 by Vilma Barr

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While adequately illuminated work surfaces make for a productive kitchen, glare on these same surfaces does not. IESNA offers this advice to control glare.

* Large brightness variations in the visual field reduce visibility. IESNA says that gasketed damp-labeled luminaires are preferable to exposed lamps in direct luminaires for most food preparation areas.

* Although glare can be controlled in the direct luminaires by effective shielding of the lamps, indirect or direct-indirect lighting is another recommended option because it turns the entire ceiling into a large, low-brightness area source.

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* For horizontal surfaces such as tabletops and equipment tops in kitchens, matte or brushed finishes minimize reflected glare that contributes to discomfort and fatigue.

* Lighting near specular surfaces, such as mirrored ceilings or glazed walls, must be very carefully planned to avoid unintended reflections of source lighting.

Lighting the way

Store Equipment & Design, April, 2001 by Vilma Barr

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